This Georgian condiment recipe, Ajika is a splendidly intense herbal hit of flavour and fragrance. Perfect alongside pretty much anything - an elevated concotion guaranteed to set your taste buds into overdrive.
Add all the ingredients (except the olive oil into a food processor with 2 tbsp water and blend until smooth.
Stir in the olive oil and decant into a jar or container with a tight-fitting lid.
Refrigerate until needed. Ajika will stay fresh for up to a week in the fridge.
Notes
Ingredient Substitutions
It’s OK to omit a couple of herbs from your ajika, but be sure to keep fenugreek in the mix. This is the key flavour of Green Ajika.
Serving suggestions
Serve Ajika with roasted meats and fish, freshly cooked vegetables, (especially potatoes and carrots), in soups and stews and on sandwiches and burgers! Drizzle a little over crispy fried eggs, french fries or even stirred into salad leaves. Think of it as the new salt!
Storage
Fridge: refridgerate for up to 2 weeks. I like to keep it in a small, airtight container and spoon over 1 tbsp of olive oil over to avoid oxidisation.
Freezer: You can freeze ajika too. I use mini freezer bags. I’ll flatten them out with about 2 tbsp portions, push out all the air and seal. Being in a thin layer, they’ll defrost in no time when I need them.